Rigatoni alla Vodka

Ingredients · tick what you already have

• rigatoni8 oz
• olive oil1 tbsp
• unsalted butter1 tbsp
• shallot, minced1
• garlic cloves, minced2
• tomato paste3 tbsp
• crushed tomatoes¾ cup
• heavy cream½ cup
• vodka (optional, or substitute pasta water)2 tbsp
• red pepper flakes¼ tsp
• grated Parmesan⅓ cup
• fresh basil6 leaves
• saltto taste

Method

1. Boil rigatoni in well-salted water until just shy of al dente, about 1 minute less than the package says. Reserve 1 cup pasta water before draining.
2. Heat olive oil and butter in a large skillet over medium heat. Cook shallot until soft, about 3 minutes, then add garlic and red pepper flakes for 30 seconds.
3. Stir in tomato paste and cook 2 to 3 minutes until darkened and brick-colored.
4. Add vodka and simmer until mostly evaporated, about 1 minute. If skipping alcohol, use a splash of pasta water instead.
5. Add crushed tomatoes and simmer 5 minutes, then stir in cream and cook until the sauce turns creamy orange-pink.
6. Toss the rigatoni in the sauce with a splash of pasta water and half the Parmesan, cooking 1 to 2 minutes until the sauce clings to the pasta.
7. Season with salt, plate, and finish with remaining Parmesan and torn fresh basil.